Did you know that I was in Girl Scouts? Why is it so hard to find an actual Girl Scout in New York City so I can buy some real thin mints? I guess I’ll just stick with my fake ones…
For about 2 dozen cookies (revised from Bon Appetit):
- 1 1/2 c. all purpose flour
- 3/4 c. unsweetened cocoa powder (preferably Dutch-process)
- 1/4 tsp. salt
- 3/4 c. (1 1/2 sticks) unsalted butter, room temperature
- 1 tsp. peppermint extract
- 1/2 tsp. vanilla extract
- 1 c. sugar
- 1 large egg
- 6 oz. milk chocolate, melted
Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky). Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll it out with a rolling pin and form the round cookie with a cookie cutter.
Transfer the cookies to a parchment paper lined baking sheet and bake for 15 minutes or until the cookies are firm to touch but still soft. Lay all the cookies out when they are all done baking and splatter on the melted chocolate. Wait for the chocolate to firm and cool before serving or saving.